Best Split Pea Soup

(simmer all day)

3 cups dry green splits

about 7 cups of water (more if needed)

1 bay leaf

2 tsp salt

2 T oil (olive or toasted sesame)

1 cup minced onion

3 cloves crushed garlic

1 cup minced celery

1 small, thinly sliced red potato

2 cups thinly sliced carrots

¼ cup dry red wine

¼ tsp dry mustard

¼ tsp thyme

3 T vinegar

1 cup chopped tomatoes

¼ cup freshly chopped parsley

In Soup pot, mix splits, water, bay leaf and salt. Simmer 3-4 hours, covered. Remove bay leaf.

Sauté onion, garlic, celery, potato, and carrots until tender in oil. If necessary, add a little water to help steam veggies. Add to soup.

About 15 minutes before serving, add the dry red wine, mustard, thyme, and a few drops of toasted sesame oil.

Just before serving, add the vinegar, chopped tomatoes, and chopped parsley.

copyright © Katzen, Mollie. The Moosewood Cookbook. Ten Speed Press, Berkeley, CA, 1977.